Scottish Deep-Fried Candy Bar
«Oh deep fried mars bars.....they are the food of the gods.....I'd live on them if I could»
Beer Guts & Receding Hair
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Home >> Tags >> ReportageListing articles 31 to 45 of 65 articles with tag ‘Reportage’  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Behind the Scene at Alain Ducasse's
Extraordinary pre-starter offered in top French chef Alain Ducasse's restaurant in Provence - delicious crispy toasted bread with eggplant caviar and anchovy sauce. A resounding success! See how Ducasse makes it and you can do it at home too.  Ultimate Speck
Proper Speck, a cult Tyrolian dried and smoked pork meat, can only be found in a narrow corner of Val d'Ultimo, in Italy. Probably the best dried meat on earth, and you can't really buy it. But let me show you how it's made.  Snails Have Seven Lives at L'Escargot Montorgueil
Just how many lives does a snail have? Seven, at L'Escargot Montorgueil, Paris' premier snail restaurant, where your shell might have served many guests.  A night at the Liboson
A memorable fondue in an over-the-top dungeon chalet straight out of a Hammer film. Our host, Paul du Marchie, has been building an architectural fantasy in the middle of the woods for the last 50 years. Dont' miss my eight 360° panoramas!  Japanese Green Tea
I am back from Japan with a first article about green tea in Tokyo.  Swiss Federal Fast Soup
Every year my uncle Harvey summons the family around a converted wash boiler where he cooks the most delicious soup. The occasion is Swiss Federal Fast Day, a national holiday in Switzerland. See how we cook 20 gallons of soup from start to finish.  Tsukiji Wholesale Fish Market in Tokyo
Probably the largest fish market in the world. My visit of the first market of 2006 - at 4AM.  Eataly - Slow Food Superstore
My day at Eataly, the biggest slow food grocery store in the world, just outside Torino, Italy.  Swiss Pastry Factory
One of the most modern industrial pastry plants in Switzerland allowed me to spend a morning with them - with my camera. Feel like making 7000 Napoleons? Follow me in.  Molecular Gastronomy Seminar
I attended a unique seminar in Paris with Hervé This, French chemist, author, founder of Molecular Gastronomy and spiritual father of Molecular Cuisine.  The Five Hundred Dollar Pot
I was given a private tour of the Kuhn Rikon factory near Zurich, who makes some of the best cookware in the world.  Cardamom Plantation Visit
My private tour of Captain Matthew's spice plantation in the Nilgiri hills on the Indian Spice Coast. A veritable Cockaigne - no spice or fruit that doesn't grow there.  Tea with Sir Hugh
Last week I had tea with Sir Hugh and his lovely wife Gaynor in one of their favorite haunts in London - a uniquely British experience.  Lucknow Edible Silver Foil
Edible sterling silver foil decorates Indian food at weddings. Here is how they make it in Lucknow and how you can use it on a leg of lamb to eat like a Nawab.  Swiss Alps Ricotta
See how we make sérac, the Swiss ricotta, up in the Swiss Alps and learn about about Swiss cheese botanics with a field trip to see what the cows graze up there. Found 65 articles: <<Previous 1 2 3 4 5 Next>>
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Scottish Deep-Fried Candy Bar «Oh deep fried mars bars.....they are the food of the gods.....I'd live on them if I could» Beer Guts & Receding Hair |
